Join Deep Routes in the kitchen at May Day Space for our inaugural Black and Indigenous foodways centered baking course!
This series will be at the 101 level technique-wise (think simple cakes, cookies, and breads), and offer 3 hands-on in-person sessions to practice and apply fundamental baking techniques and concepts in tandem with 4 foundational virtual Zoom sessions + A Closing Celebration Session. This series will hold introductory discussions about the plants, bakers, and farmers of African, Asian, and Indigenous diasporas that make modern baking possible. This course will center-BIPOC (Black and Indigenous people of color) participants, and white participants are welcome to join if they’re able to pay at a higher rate.
This 8 week Course will support you in:
Developing a foundational understanding of working with flours, fats, sugars, leaveners, and flavorings in baking.
Contextualizing baking in the historical context of BIPOC foodways and movements.
Deepening your relationship to the plants and pastry arts stories of Afro-Indigenous diasporas.
Feeling more confident when it comes to baking!